Chicken Bhuna Masala - a Chicken Curry

Sandi (From CA)'s Note:

This recipe hails from Hog Penny, one of the oldest pubs on the lovely island of Bermuda. Serves 2, but can easily be multiplied.

Ingredients:

Servings: 2

1 teaspoon cumin seed

1 teaspoon coriander seed

1 teaspoon cardamom pod

1 tablespoon vegetable oil

1 chicken breast, uncooked and cut into cubes

salt & freshly ground black pepper

1 teaspoon curry powder

1 teaspoon chili powder

1/2 cinnamon stick

2 large tomatoes, diced

1/2 red onion, diced

2 garlic cloves, diced

1 teaspoon fresh ginger, chopped

1/3 cup coconut milk

1/3 cup white wine

2 tablespoons chopped fresh cilantro leaves

1 cup cooked basmati rice

Directions:

1. 1
   In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder.
2. 2
   Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side.
3. 3
   Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk along with the rest of the ground spices and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour.
4. 4
   Season with salt and pepper to taste and add the cilantro.

Total Time:

Prep Time:

Cook Time:

1 hrs 30 mins

20 mins

1 hrs 10 mins